Grape Preserves.
Squeeze with your fingers the pulp from each grape. Put the pulps on the fire, and boil them until they are tender; then press them through a colander, so that the seeds may be taken out; now add the skins to the pulps and juice. Put a cupful of sugar to each cupful of fruit, and boil all together until of a thick consistency. Green-grape preserves are also nice. In managing the green grapes, halve them, and extract the seeds with a small knife. Put also a cupful of sugar to a cupful of fruit. Many prefer the green to the ripe grape preserves.